1 kg beef, lean, minced
1 tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, crushed
46 oz passata with basil, (2 jars)
1 pinch large caster sugar
14 oz dried cannelloni tubes
For Topping:
4 tbsp butter
6 tbsp plain flour
2 cups whole milk
9 tbsp soft cheese , with garlic and herbs
9 tbsp parmesan, grated
Dry-fry the beef in a non-stick pan on medium-high heat, breaking up with a wooden spoon for about 10 minutes until browned. Remove and set aside.
Add the oil and cook the onion for 5 minutes until soft.
Add the garlic for 1 minute more, then tip in the beef and 1½ jars of the passata sauce and sugar. Simmer for 20 minutes while making the white sauce.
Topping:
Heat the butter in a small pan. When foaming, stir in the flour for 1 minute.
Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 minutes while stirring.
Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop skin forming.
To Assemble:
Pour the remaining tomato sauce into the base of 2 to 3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce.
Pour on the white sauce, then sprinkle with Parmesan. Heat oven to 350 degrees F and cook for 40 to 45 mins until the pasta is tender and topping golden.
Serve and enjoy.
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